Hearty Vegan Miso Soup with Kale, Mushrooms and Tofu

Name: Hearty Vegan Miso Soup with Kale, Mushrooms and Tofu
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: vegetable oil for cooking; 6 large cremini mushrooms, thick sliced; 1 medium carrot, chopped; 1 thick slice of ginger; 3 cloves garlic, crushed; 700g/ 24oz medium tofu (Traditional Tofu), drained and cut into bite-sized cubes; 6 cups water; 1 tablespoon light soy sauce; 3 cups kale, torn into bite sizes; 1/2 red bell pepper, sliced; 1 scallion, cut into 3 sections and sliced lengthwise; 3 tablespoons white miso paste; 2 tablespoons lemon juice; chopped scallion; sesame seeds

Instructions

Cook:30min

This hearty vegan miso soup is perfect for cool days when you want something cozy and filling quickly. The broth is light and bright with fresh lemon juice, balanced with kale and garlic sauteed mushrooms for deeper flavour, plus protein-rich tender tofu to keep you full for hours. This recipe makes about 8 x 1 cup serves or 4 entree-sized servings. Feel free to halve the recipe for smaller pots or multiply it for larger scale meal prepping.

Updated at: Wed, 21 Oct 2020 23:31:37 GMT